rye and caraway bread · 1 red apple, cored, cut into ¼-inch pieces l cup (25g) shredded coconut...

the Smart Oven® Air Fryer

Rye and Caraway Bread

2


BOV860 A20

Rye and Caraway BreadPrep: 20 mins/ Cook: 50 mins/ Stand: 2 hrs

Makes: 1 loaf

2 L cups (350g) bread flour, divided2 cups (250g) dark rye flour2 tsp instant dried yeast2 tsp kosher salt

1 tbsp fennel seeds2 tsp caraway seeds2 tbsp (50g) molasses1 M cups (400ml) warm water

Method1. Place 1M cups (250g) bread flour, rye flour,

yeast, salt, seeds and molasses in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine. Add the warm water and mix until the dough starts coming together.

2. Add the remaining flour and knead on medium speed for 10 minutes or until the dough is smooth and elastic.

3. Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until doubled in size.

4. Flour a 10-inch x 6-inch oval or 9-inch round proofing basket. If you don’t have a proofing basket, flour a baking tray.

5. Turn the dough out onto a lightly floured surface and roll into a tight ball then shape into a 8-inch log. Place the dough into the floured basket or on the baking tray. Loosely cover with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until the dough rises to the top of the basket.

6. Place the wire rack in position 3. 7. Set the oven to BAKE > 350°F > CONVECTION

> 50 MINUTES to preheat.8. If using a proofing basket, flour a baking tray and

gently turn the dough out onto the floured tray. 9. Once preheated, place the dough in the

oven and cook until golden brown and sounds hollow when the base is tapped.

10. Cool bread on a wire rack.


Banana Bread

4


BOV860 A20

Banana BreadPrep: 20 mins/ Cook: 1 hour 20 mins/ Stand: 10 mins

Makes: 1 loaf

1½ cups (340g) mashed banana (See Note)1 cup (200g) light brown sugar3 eggs, lightly beatenL cup (80ml) grapeseed oil

L cup (80ml) milk1¾ cups (255g) all-purpose flour1 tbsp baking powder½ tsp kosher salt

Method1. Grease and line a 8½-inch x 4½-inch, 2½-

inch deep loaf pan with parchment paper. 2. Place the mashed banana, sugar, eggs, oil and

milk in a large bowl and whisk to combine. 3. Sift the flour, baking powder and salt. Add the dry

ingredients to the banana mixture and stir to combine. 4. Place the wire rack in position 3. 5. Set the oven to BAKE > 325°F > CONVECTION

> 1 HOUR 20 MINUTES to preheat. 6. Pour the batter into the prepared pan.7. Once preheated, place the loaf in the oven and cook

until a skewer inserted into the center comes out clean. 8. Stand the bread in the pan for 10 minutes

before turning onto a wire rack to cool.

Note:You will need about 3 large overripe bananas.


Buttermilk Bread

6


BOV860 A20

Buttermilk BreadPrep: 20 mins/ Cook: 40 mins/ Stand: 2 hrs

Makes: 1 loaf

M cup (160ml) buttermilkL cup (80ml) warm water2 cups (300g) bread flour, plus extra for dusting2 tsp kosher salt

1 tbsp sugar2 tsp instant dried yeast1 tbsp unsalted butter, at room temperature, plus extra to grease

Method1. Combine the buttermilk and the warm water

in a bowl. Place the flour, salt, sugar and yeast in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine.

2. Slowly add the buttermilk mixture and knead on medium speed for 7 minutes or until the dough is smooth and elastic.

3. Add the butter and continue kneading until the butter is worked into the dough.

4. Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until doubled in size.

5. Grease a 9-inch x 5-inch loaf pan with butter and coat with flour, shaking out the excess flour.

6. Turn the dough out onto a lightly floured surface and knead until smooth. Shape the dough into an 8-inch log and place into the pan. Loosely cover with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until it rises to just above the pan.

7. Place the wire rack in position 3. 8. Set the oven to BAKE > 350°F > CONVECTION

> 40 MINUTES to preheat.9. Carefully remove the plastic wrap. Place the extra

flour in a sieve and lightly dust the loaf with flour. 10. Once preheated, place the loaf in the

oven and cook until golden brown.11. Cool in the pan for 10 minutes before

turning onto a wire rack.


Gluten Free Bread

8


BOV860 A20

Gluten Free BreadPrep: 20 mins/ Cook: 50 mins/ Stand: 2 hrs

Makes: 1 loaf

¼ cup (60ml) olive oil, plus extra for brushingM cup (160ml) almond milk¾ cup (180ml) warm water2 tsp malt vinegar2½ cups (375g) gluten-free all-purpose flourL cup (25g) psyllium husk

2 tsp xanthan gum2 tsp kosher salt1 tbsp instant dried yeast¼ cup (45g) mixed seeds (flaxseed, chia, fennel, poppy, sesame)1 tbsp honey

Method1. Combine the oil, almond milk, warm water

and vinegar in a jug and whisk together.2. Place the flour, psyllium husk, xanthan gum, salt, yeast,

seeds and honey in the bowl of a bench mixer. Using the dough hook, mix on medium speed to combine.

3. Slowly add the milk mixture and knead for 10 minutes.4. Line the pizza pan with parchment paper.5. Turn the dough out onto a lightly floured surface and

shape into a ball. Place the dough onto the lined tray. Cover loosely with plastic wrap and place in a warm, draft-free place for 1-2 hours or until it starts to crack.

6. Place the wire rack in position 3.7. Set the oven to BAKE > 350°F > CONVECTION

> 50 MINUTES to preheat.8. Remove the plastic wrap and brush

the loaf with extra oil. 9. Once preheated, place the loaf in the

oven and cook until golden brown. 10. Cool bread on a wire rack.


Raspberry, Apple and Coconut Muffins

10


BOV860 A20

Raspberry, Apple and Coconut MuffinsPrep: 20 mins/ Cook: 17 mins per tray

Makes: 12 muffins

1 cup (90g) old fashioned oats2¼ cups (360g) whole wheat all-purpose flour1 tsp ground cinnamon2½ tsp baking powder2 cups (480ml) buttermilk3 eggsL cup (80ml) grapeseed oil

L cup (120g) honeyL cup (65g) light brown sugar1 tsp vanilla bean paste250g fresh or frozen raspberries1 red apple, cored, cut into ¼-inch piecesL cup (25g) shredded coconut

Method1. Combine the oats, flour, cinnamon and

baking powder in a large bowl. 2. Place the buttermilk, eggs, oil, honey, sugar and

vanilla in a separate bowl and whisk together. 3. Fold the egg mixture into the dry

ingredients until just combined. 4. Fold through the raspberries, apple and coconut. 5. Place the wire rack in position 3.6. Set the oven to BAKE > 350°F> CONVECTION

> 17 MINUTES to preheat.7. Line a standard 6-cup muffin pan with

paper liners. Divide half the batter among the prepared muffins cups.

8. Once preheated, place the muffins in the oven and cook for 17 minutes or until a skewer inserted into the center comes out clean.

9. Repeat with the remaining batter.

rye and caraway bread · 1 red apple, cored, cut into ¼-inch pieces l cup (25g) shredded coconut...

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